Archive for June, 2011

I’ll admit that what you will see below was more carefully assembled (to say nothing of being more psychedelic) than my lunchbox usually is, but, in the bento scheme of things, I’m not sure that it counts as being especially kawaii. (If, at this point, you are sporting a blank or quizzical stare, then I should explain that bento refers to a packed meal common in Japanese cuisine and kawaii to the cuteness thereof – and some bentos are, indeed, tremendously cute). Continue reading »

Kinsale restaurants, Fishy Fishy and The Bulman, feature as Buckley Fine Art open new gallery in centre of Kinsale. read all about …
CORKABOUT: NEW KINSALE ART GALLERY: “THE GALLERY: NEW IN KINSALE The bigger risk? Painting in the lands of a rain forest tribe in Borneo or opening a new art gallery in these r…”. Continue reading »

Fell in love with Quesadillas during a stay in the US some years back. Originally from Mexico – Quesadillas feature regularly on most menus throughout America. A great combination of ingredients that includes tortillas, cheese, avocado, sour cream, cherry tomatoes and Kinvara Organic Smoked Salmon. Easy to prepare and delicious to eat. Enjoy! Continue reading »

If you entered our Graeter’s Ice Cream Sweepstakes a few months ago but didn’t win, we’re giving you another chance to get a great prize! Starting Tuesday, July 5th, you will have the chance to win one of three NINJA Master Prep Professionals! They chop, blend, dice, puree, and dice anything from veggies to smoothies! Keep reading to find out how to enter and to learn more about our awesome prize. Continue reading »

An event that aims to celebrate independent businesses in Dublin is taking place this weekend. Unique to Dublin was organised by the Dublin City Business Improvement District and a range of independent businesses are offering special deals and discounts. Continue reading »

Cherries for me are the essence of summer. Whatever the weather in Ireland, one bite of a deep red, juicy cherry makes me think of sweet warm sunshine and brightens my whole day. Amazing how the small things can change your mood.

I had been yearning for a new cookbook recently and out of the blue I had a visit from the Fairyhobmother who bestowed me with an Amazon voucher to buy one. Continue reading »

The M&S Dine In for Two returns today, runs until Tuesday, and includes sirloin steak and Cook menu Spanish chicken.
You can view the full list on the M&S website.
It’s easily the best offer in Ireland – I like to see it as getting free wine and dessert with my dinner and side.
Related posts:

M&S Dine in for Two, July 29-August 3
M&S Dine In for Mother’s Day: Roast Dinner for Four
M&S Dine in for Two for €12.50, September 30-October 5. Continue reading »

Brunch! Being partial to a Sunday roast, I’m rather late to this hybrid party. But a good brunch in a nice restaurant, surrounded by the papers, is surely one of the nicest ways to while away a weekend afternoon.
Somehow I found myself in Sandymount a few weeks ago, and we quickly settled on Itsa4. I’d eaten here when it first opened, but was madly underwhelmed.
This time was much, much better. Continue reading »

When Queen Elizabeth visited Ireland recently, McCarthy’s black pudding was served at the state banquet. It was chosen because of the quality and flavour imparted by fresh blood from free range pigs, coarse Macroom Oatmeal, fresh cream and butter from North Cork Dairy and Midleton Special Reserve Whiskey.

What is stewing?
It’s when you cut food into even sized pieces and simmer them in a minimal amount of liquid or sauce that forms part of the stew.
There are three different ways to cook a stew although I have to admit I’ve only ever used the first two. The first way is the one that most of us would be familiar with where the food is cooked in a liquid that is thickened by the ingredients themselves. Continue reading »

The 10th of June marked the latest in the monthly Irish Foodie Cookalongs. June’s challange was a particularly difficult one too as we had to source 3 or more of our ingredients from within a 20 mile radius of our homes.

Living in Dublin made this very hard as within 20 miles of where I live in Dublin there is mainly just more Dublin and sea. So started my epic quest to find a meal sourced the area marked on the map below. Continue reading »

Soul food is usually associated with the South and things like okra, grits or chicken fried steak, but if Wisconsin could be said to have a soul food, it would be beer brats. A summer BBQ or tailgate party wouldn’t be complete without them and grilled bratwurst are sold at the student union at UW-Madison, where Kelly and I went to college. Continue reading »

On Nigella Lawson’s TV shows, she’s always inviting people round for a midweek dinner party. Who does that? I’m doing well just to make a school lunch the night before. But if you’re having company over and want something quick, easy and delicious that you can make ahead of time, then this no-bake cheesecake is just the thing, no matter what day of the week it is. It literally takes only minutes to make, perfect for easy entertaining or just a weekday treat. Continue reading »

Up to the 1970s, fortified wines were still being imported to Ireland in the cask. The famous wine distributors like Mitchells, Gilbeys and Findlaters would reuse the emptied casks by filling them with fresh spirit from Jameson and maturing the whiskey in their cellars for 7 years or more. I often wonder what this fully sherry-matured whiskey was like (today we mostly use ex-bourbon casks).
The tradition died out when new rules forced wine producers to bottle before export. Continue reading »

My apologies for the crappy photo–I had already tasted the salad and couldn’t take the time out from eating for a proper photo. Man, is this good. Panzanella is a Tuscan salad of bread and tomatoes. It’s a great use for stale bread, and tonight I happened to have some stale homemade wholemeal focaccia. It’s… Continue reading »

It’s time for some more recipes from the Campo Viejo Tapas Trail. I’ve previously printed some of the delicious recipes shared with us by Bar Pintxo, but this time the focus is on Havana Tapas Bar on George’s Street. Hopefully, these recipes will inspire the sun to shine on us for some Spanish joy.

It’s time for some more recipes from the Campo Viejo Tapas Trail. I’ve previously printed some of the delicious recipes shared with us by Bar Pintxo, but this time the focus is on Havana Tapas Bar on George’s Street. Hopefully, these recipes will inspire the sun to shine on us for some Spanish joy.

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Every cook we know loves their iPad (or lusts after one) for clipping, reading and cooking from online recipes right in the kitchen. Well, Clickcase.ie has what may be the ultimate kitchen gadget for iPad lovers: the Speck Handyshell slots around your iPad 2 so it can be hung from any rack, drawer or cabinet knob, keeping your iPad at eye level and safe from spills and mess. Genius!

Clickcase, Irish retailer of brilliant iPad and iPhone accessories, is giving one crimble red Handyshell away to a FoodFight.ie reader just in time for Christmas. To enter, all you have to do is head over to the Clickcase Facebook page before December 8th and tell us why you love your iPad or iPhone in the kitchen!

This November The Great Irish Bake is back and Kitchen Hero Donal Skehan is helping out with sharing recipes and promoting the event. The Great Irish Bake is in aid of helping sick and seriously ill children get the treatment they need. Head over to The Great Irish Bake to register online and be in the chance of winning a trip to New York when you help raise funds for Temple Street Children’s University Hospital. The site also has hints, tips, recipes and all that goes with an event like this.

This is the Facebook for The Great Irish Bake and of course the Twitter hashtag is: #thegreatirishbake

The Great Irish Bake organisers have shared a recipe with us and also a picture of Donal Skehan with his kids from his first marriage. Some of this might be a lie.

The Method
1. Preheat the oven to 180C and line a baking tray with parchment paper.
2. In a standalone mixture beat together the butter and sugar. Add in the egg and
mix through.
3. Using a wooden spoon mix through the flour, baking powder, salt, mixed spice
and vanilla extract until you have a biscuit dough.
4. Turn the dough out on to a floured surface and roll out to about 1cm in thickness.
5. Cut out biscuit shapes, place on the lined baking tray, then using a smaller cutter
or a small knife cut out the center of each cookie.
6. Sprinkle the crushed sweets into the centre of the cookie and place in the oven
7. Cook in the oven for about 15 minutes.
8. Remove from the oven and allow to cool slightly before transferring to a wire
wrack.

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